Catalan Fish Stew

Fri, 15 July 2016

Ingredients

Monkfish cut into ½ inch slices

Seabass cut into ½ inch pieces

Salmon cut into ½ inch pieces

Mussels

Clams

Prawns

Squid cut into large rings

For the Sauce:
½ l Fish Stock

½ glass of white wine

½ cup olive oil

1 large onion chopped

2 Large grated tomato

½ cup ground toasted almonds

1 Tsp of chopped parsley

2 Tsp of Brandy

1 Garlic clove

Method

1. Place large cook serve dish on the heat

2. Pour olive oil in and gently heat

3. Add chopped onion and cook until translucent in colour

4. Add squid and cook for another minute

5. Add the Brandy and deglaze and reduce wine by half.

6. Add the grated tomato and garlic clove.

7. Add the fish stock and bring to the boil.

8. Reduce liquid by half season to taste and then add the ground almonds. Reduce heat and carefully place fish and shellfish into the dish.

9. Cover with lid and cook for another 20 minutes or medium heat.

10. Remove from heat place on table. Remove lid and serve garnish with chopped parsley and serve with crosty bread.